Cranberry Walnut Rolls

These tasty and beautiful Cranberry Walnut Rolls are delicious served warm with butter for breakfast or the holiday table.

I hope you had a wonderful Thanksgiving and your fill of turkey this weekend. There will probably be lots more turkey recipes on the web this week as we try to use up all that good meat. I do have one or two myself but I wanted to start the week with something beautiful and tasty that you can make for the next holiday, coming up real soon.

Popular Cranberry Walnut Rolls

I was not exactly planning on making these Cranberry Walnut Rolls initially as the health food store I frequent, have them freshly made each day. Suspecting that they may be popular for the Thanksgiving feast, I decided to call ahead to check if they had any at the store. It was a wise move. Sure enough they ran out of them and so I was left with two choices – go out and buy some other rolls or make them at home.

Since I had all the ingredients on hand, I decided to make them at home. As I had my hands full with the preparation of the other dishes, I used my handy-dandy bread machine for the kneading of the dough. I added dried cranberries and chopped walnuts to a basic bridge rolls recipe but omitted the eggs. I am so happy they turned out beautifully. They were very tasty served warm with butter. I will definitely be making these again soon.

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Comments

You’re reminding me how much I miss making bread and smelling it baking in the oven 🙂 These rolls are beautiful, and sound absolutely scrupmtious – I love cranberries and they sound perfect with walnuts.

Biren, these rolls of yours look absolutely gorgeous. I can just imagine the smell of them out the oven – love the cranberries and walnuts. So festive and would love to serve these at breakfast – any time!

Hi Biren-Thanks for stopping by again, your comments are always so appreciated! I am so sorry for neglecting to comment for the last few posts…now, I have to make sure I put your blog back on my blog list, otherwise I forget, if I don’t reply right away!
What a nice coincidence, we’re both making yeast rolls, mine, a savory, and yours a yummy, perfect cranberry breakfast, and/or all around all-time snack rolls! Yumm!

Love, your recipe, and the way they turned out…my next little project to make, and will link back to you!
Thanks for sharing…will just scroll down/back to your previous posts, before I forget, again…old age, comes with forgetfulness;LOL
Hugs,

Hi Biren,
These buns are lovely, are they hard ? I noticed that no egg or oil but with only 55 gm of butter. Very often home made bread are harder than the one sold in bakery or supermarket. I often steam it before I eat them !! As you know Malaysian loves soft bread !! I baked the Apple Honey Challah from other blog, they were lovely. Will try yours when I finish the Challah as I wanted to eat more home baked bread — chemical free and cheaper !!
Thanks for sharing your recipe.

No, these buns are not hard at all but they do have more chew and texture as compared to the super soft white bread. Actually, I find store bought bread a little too soft (except for tea sandwiches) and so I make most of my bread at home. Homemade breads require very few ingredients and no preservatives and that is a good thing. 🙂 Glad to hear your challah turned out well. My regular breads only uses 2 tablespoons (28g) of butter. Buns and hand shaped loaves usually have more butter in them.